Difference Between Ham And Cooked Pork

Although consumed in moderation, ham and cooked pork shoulder are present in many daily recipes and have differences that go beyond taste. How they are made, what pieces are used or which is healthier are some of the differences that distinguish them.

They say that the pig’s gait is part of the pig. That is why ham and cooked ham come from the same animal, but it is the cut, or piece, that is used that determines whether we call it one way or another. We use ham and cooked ham regularly in many recipes, but these meat pieces have their own particularities, preparation, curing, and consumption processes that make them very different products from each other.

What is lacón?

The lacón is the front leg of the pig, which includes the shoulder bone or pig’s forearm. It is a robust and fibrous piece that is sold in small pieces for direct consumption, with a highly characteristic smoky and salty flavor.

What is cooked ham?

Unlike lacón, cooked ham uses the hind leg of the pig. Much less fibrous than the front part of the pig, cooked ham is usually much more tender due to the greater amount of fat found in its tissues.

Known as jamón de leg in Latin America or ham York, in relation to the British city, it is a very common product in Spanish homes due to its easy consumption, suitable for the whole family, and its high nutritional value.

What are the differences between lacón and cooked or York ham?

Although they may look similar, lacón and cooked ham are not the same, since, as we have seen, they are made from different parts of the pig. In addition, their origin, the way they are made, their flavour, their price, and their benefits for our diet are also different. We will explain each of the differences between both products one by one.

The part of the pig that is used

As we mentioned, we call lacón the front part of the pig’s legs, while ham, in this case cooked, is the hind leg of the pig. It should be noted that, unlike Iberian pigs, the pig raised for this type of cuts is a white pig or common pig. Breeds such as the Yorkshire or the popular Duroc are very common in the meat industry, being the type of pig that gives rise to these meat products.

Curing, salting, and heat

The process for making lacón is radically different from that for cooked ham. To make a piece of lacón as we know it, we need to cut up the front leg of the pig and then cover it with salt. This process prevents the meat from becoming moist, which leads to the formation of microorganisms such as Salmonella or Listeria, which are a risk for humans.

The piece is rinsed to remove excess salt and is taken to a smoking chamber where the producers themselves control conditions such as temperature and time to achieve certain organoleptic characteristics in their meat products.

In the case of cooked ham, the process is different. There is no prior salting stage, nor is it left in smoking chambers. Much simpler than the shoulder, York ham undergoes a cooking process with steam or water. This significantly reduces the costs of the product.

Geographical origin

Pork products are consumed in many regions of the world. However, ham is consumed more frequently in the northern regions of Spain such as Galicia, Asturias, and even northern Portugal. The tradition of making pork products in these places has allowed their recipes to be enriched with ham-based preparations.

It is worth noting that Galicia, the land of the famous lacón con cachelos, protects this product with its own Protected Geographical Indication. This designation allows Galician lacones to acquire a higher level of quality on the market, with a series of procedures such as slaughtering, bleeding, and cutting off the front leg of the pig in order to obtain the highest possible quality, within high-quality standards.

York ham, which originated in the English city of the same name, is a global consumer product due to its simplicity, ease of preservation, and the fact that we have access to it both in supermarkets and hypermarkets, through protective atmosphere packaging or, alternatively, in delicatessens. Although it is true that it is a common term in delicatessens, this designation “York” should not be taken into account since the original recipe, typical of a butcher shop on Blossom Street in the English city, has nothing to do with the preparation of the meat, where, in many cases, starch is included to improve its consistency. The correct term would be cooked ham and not York ham.

Flavor

The production processes for both ham and cooked pork shoulder give each piece of ham its very characteristic flavors and textures. Thus, ham stands out for its intense smoky aroma that perfectly complements the salty touch. York ham, on the other hand, stands out for its much milder flavor. This makes it a food that the whole family can eat and it is very common to see it in sandwiches or appetizers.

Price

The production of lacón is much more expensive, as it involves several stages and longer drying and smoking times. For this reason, lacón can cost between €10 and €30 per kilo, depending on the quality and process that each producer decides to give to the pieces.

York ham, on the other hand, is much more affordable, with prices ranging from €5 to €15 per kilo, making it a very accessible, economical and easy-to-eat meat product.